Garlic-Infused Oil and Dipping Sauce

• 1/2 cup extra virgin olive oil
• 4 cloves garlic, thinly sliced
• Balsamic vinegar
• Pinch red pepper flakes
• Pinch salt
• Freshly ground black pepper
• Finely grated Parmesan or Romano cheese
• Hot crusty loaf Italian or French bread, sliced

1. To make the garlic oil, in a small saucepan, gently heat the oil over medium heat.
2. Add the garlic and cook until it is fragrant but not colored, 3 to 5 minutes.
3. Remove from the heat and let cool.
4. Cover and let steep for 1 hour.
5. Strain into a sterilized bottle or jar and discard the garlic.
6. Use within 24 hours.
7. (Or store in a sterilized container in the refrigerator for up to 1 week.)
8. To make the dipping sauce, place the oil at room temperature in a shallow bowl or decorative plate.
9. Swirl a drizzle of balsamic decoratively into the center.
10. Sprinkle with the pepper flakes, salt, and ground black pepper, and top with a light coating of cheese.
11. Serve as a dip for hot bread.

extra virgin olive oil, garlic, vinegar, red pepper, salt, freshly ground black pepper, romano cheese, crusty

Taken from www.foodnetwork.com/recipes/emeril-lagasse/garlic-infused-oil-and-dipping-sauce-recipe.html (may not work)